Follow these steps for perfect results
Ground Flaxseed Meal
Filtered Water
High-quality Dark Chocolate
Chopped Into Chunks, Divided
Natural Creamy Almond Butter
Pitted Medjool Dates
Soaked In Hot Water For 20-30 Minutes
Vanilla Extract
Coconut Flour
Sea Salt
Baking Soda
Preheat oven to 350°F and lightly grease a 9x5 baking dish with oil.
In a small ramekin, whisk flaxseed meal and water.
Let the mixture sit for 5 minutes to thicken into a flax egg.
Melt 3 ounces of dark chocolate in the microwave in a small microwave-safe bowl.
Pour melted chocolate into a high-powered blender.
Add almond butter, soaked and drained dates, and flax egg to the blender.
Pulse to combine, then blend for a few seconds until dates are no longer chunky.
Add vanilla extract, coconut flour, sea salt, and baking soda to the blender.
Pulse again to combine.
Transfer batter to the greased baking dish.
Top with remaining dark chocolate chunks.
Bake at 350°F for 20-22 minutes.
Perform the toothpick test in a couple of spots to ensure brownies are done.
Remove brownies from the oven and cool them completely (at least 1 hour) before cutting and serving.
Store leftovers in an airtight container in the fridge for up to 2 weeks.
Expert advice for the best results
Ensure dates are very soft after soaking for best results.
Do not overbake the brownies to maintain a fudgy texture.
Cool completely before cutting for cleaner slices.
Everything you need to know before you start
15 minutes
Can be made a day in advance.
Dust with cocoa powder or top with vegan whipped cream.
Serve with vegan ice cream.
Enjoy with a cup of coffee or tea.
Port or Sherry.
Discover the story behind this recipe
Common dessert, often associated with comfort food.
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